I can’t stop baking bread.
For the record, I’m not much of a baker. I make Christmas cookies with my mom every year (not this year: infant + no dairy = why bother). I’ll make a quick box-mix cake or some brownies from time to time.
Once I made a dark chocolate and croissant bread pudding. That was pretty impressive.
Making bread at home always seemed really labor intensive and complicated to me, so when I found a recipe for an easy “no knead” bread at Kitchen Vignettes, I was excited to try it.
If you have some downtime, or you’re back at work post-holidays and aren’t really ready to empty that inbox, whatever — do yourself a favor and look at all the recipes at Kitchen Vignettes. They all look delicious, and the video how-tos that accompany each one are so beautiful. They’re my new favorite thing.
But back to the bread. I’ve made three loaves already this week — don’t worry I gave one away — but I won’t lie to you, the others we ate really quickly.
Every time has been a little different — the first time I didn’t cover it well enough during the first proofing and it got weird and dry along the top of the dough. I carried on though, and it was perfect when it came out of the oven.
It’s pretty impossible to mess it up, as far as I can tell.
My favorite part? It’s really really easy. Yes, it has to proof for awhile so you have to plan ahead but that’s my only mini-complaint.
It’s also totally dairy- and soy- (which I don’t have to cut out, but I do when I can) free, and it’s not full of a bunch of random ingredients I can’t pronounce.
I haven’t attempted to make a gluten-free loaf, but I think it would be worth a shot. Seriously the recipe is so simple, and can be easily adapted if you have special dietary restrictions.
Next up, I want to play with some mix-ins and different flavor combinations — first on my list are Rosemary & Lemon, Dark Chocolate & Orange, and Garlic & (fake) Cheese.